My dear lovers delicious, simple and unusual today I will tell you what salad the simplest and fast in preparation, besides, it will be necessary at least cheap products. It will be about the already popular among Russians on the festival and for the new year dish - the Greek salad on the classical conventional prescription.
Greek salad - Classic recipe
Such a useful and light (low-calorie) dish is preparing quickly. And many already know the real classic recipe for Greek salad - it is simple and on the other hand Picankanes because of the "Feta" cheese ("Fetax", "Brynza"), which was present in its composition.
Now you will see a completely different, unusual "Greek" and its 5 step-by-step recipes.
Greek salad is a classic step-by-step recipe (with a photo) from the very real chef of Greece. Capture secrets
Many people traveling, love not only to study the exotic flora and fauna, get acquainted with the history of the country, but also to recognize her culinary secrets.
And now you can not only physically, sitting on the train, a car or a plane, but also virtually. And thanks to the appearance in many cities, many restaurants of the world kitchen enjoy overseas dishes can not even leaving home, but simply placing an order by phone.
All this is wonderful, but sometimes you want to master the preparation of loved dishes to enjoy them at any time. Along with the traditional Russians "", "" and "", with French "and with Italian pizza, Japanese sushi, French sauces, our people loved and some dishes of Greek cuisine, whose most popular representative of Greek salad has become.
Surely this dish is familiar to many: it is prepared not only in restaurants and cafes, but also served on the table in many homes. Another thing is that it does not always have the same appearance and taste.
As for "appearance", there are truly different options for feeding and decoration, and this is the taste of this salad - the case is fundamental. In order for him to meet the one who enjoy the real Greeks, it is necessary to be aware of all the secrets of its preparation and use only those ingredients that are in the original recipe, without any amateur in the form of boiled potatoes or eggs.
Yes, the dish with them will turn out to be more satisfying, but it will not be a Greek salad.
Traditional Greek Salad Recipe
Cooking Greek salad is very simple. If you are already familiar with him, you probably noticed that all its ingredients will be pretty large, which further simplifies the task.
As a rule, these are large cubes, but if you want salad to get not only delicious, but also beautiful, you can experiment with forms.
Ingredients
You will need 8 servings:
- leaf salad,
- cucumbers - 3,
- tomatoes - 6,
- onions - 1,
- sweet pepper - 1,
- greens (preferably - Basil),
- olives (200 gram jar is enough),
- lemon juice
- and, most importantly - good olive oil,
- and Feta Cheese (gram 200-250).
"Feta" is a sheep or goat cheese, something that resembles familiar to all of us Brynes. In addition, for the preparation of Greek salad, it is not bad to use the dried grass "Orego", which will give him a spicy taste. The refueling is allowed to put a little crushed garlic.
Cooking
First preparing a refueling.
It consists of a mixture of olive oil with lemon juice (or balsamic vinegar), which can be slightly saturated, pepper, add garlic and oregano.
Sliced \u200b\u200bvegetables are stacked in a salad bowl over whole leaf lettuce leaves, decorated with olives and a large outdoor greenery and watering refueling.
Then, on top of all this multicolored splendor, feta cheese chopped with large cubes.
Everything, nothing more to the Greek salad is not needed. Believe me, any other products will be simply superfluous here.
For those who like to see everything with their own eyes (I mean cooking), here's a video recipe.
Bon Appetit!
And do not stop on the traditions - experiment and see further - as an ordinary classic can be supplemented with various additives. And it turns out even nothing!
Greek salad recipe with Beijing cabbage
Option of our today's dish with Beijing cabbage. What are we doing? We will take cabbage instead of lettuce lettuce, and it is Peking, since she is juicy and strong, with her "sophisticated hurt".
That's all the girls and boys, everything else for the availability of products and the cooking process - is given above. I think I think it does not make sense (just climb a classic recipe).
And if you are short - here you are brief:
I prepare refueling: oil, lemon juice, crushed garlic, spicy herbs, salt and pepper mix in separate dishes.
Cabbage needs to cut into strips, but not very fine.
Cheese "Feta" (if there is no such thing and was not found, it will be born - "Brynza" or "Fetax") cut into large cubes. You can add it to refueling so that it becomes as it were for "in Krapinka" (more interestingly) or put on top of all ingredients.
Take the washed vegetables cucumbers and tomatoes. Screw them as well as cheese.
After onions and pepper sweet cut by half rings.
All this is the "wealth of taste" we combine into a common deep plate (do not forget about olives) and mix (just move slightly).
Friends, our Greek salad with Beijing cabbage is ready! Finger for the "biggest spoon"!
And for viewing:
Salad "Greek" with crackers and chicken (classic recipe)
Summarkers and chicken - do not remind you? "Caesar"? Yes, something likes. This time in our culinary creation we will add just a couple of things: crackers and chicken meat. Such a salad becomes no longer dietary and easy - he is already gaining weight.
With this method of cooking, as with any other, you can not mix all products, but to make it possible to make it guests. By the way, the composition and its number look higher (scroll up the Up page or click :).
Sukhariki or buy in the store, or cook yourself. Take the usual white bread - a couple of cuts from loaf. Fresh crusts and cut into cubes. Fry on a frying pan with oil so that you are slightly twisted.
The chicken (chicken fillet) is welded, cool on the cubes.
It approached our vegetables - we act with them, as in past recipes - prepare squares, stripes and halves.
I spread the leaves on the dish, from above tomatoes and cucumbers, onions, peppers, olives and cheese, and the most latter - scatter roasted crackers. Salt, spices and rockety herbs to taste.
Greek salad with cheese or fetax instead of Feta cheese, like in a restaurant
Nothing terrible, if "Feta" is replaced by "cheese" - both and the other have their own specific salty taste, which gives the dish pronounced piquancy. Such a light eater is just a treasure for those who save Soy Figure and take care of health!
As you have already noticed if you read an article from the very beginning, the classic recipe for Greek salad and its foundation remains unchanged. Only some ingredients are changed and added. First, we used the Beijing cabbage instead of lettuce leaves, then updated, adding chicken and crackers. And now the time came up to diversify the main product of the dish - cheese.
Otherwise: the composition and method of preparation will be the same. Nearly…
- fresh tomatoes (and "Cherry") - 4-5 pieces,
- cucumbers (better just that with a bed, if not, then cut off the bitter skirt) - 2-3 pcs.,
- olives (without seeds, olives are also suitable) - 1 bank,
- green Salad Leaves (or Beijing Cabbage),
- bulgarian sweet pepper (you can two different colors: orange and red),
- brynza (fetax) - 100-150 grams,
- onions (better red, if the usual will, then before posting, whip it with boiling water) - one bulb is enough.
For refueling (sauce):
- lemon (his juice),
- olive oil (I repeat, the most excellent),
- clove of garlic
- a mixture of spicy herbs (there is already a ready-made set and called "Greek" or Orego),
- salt, pepper and slightly sugar.
We will begin to prepare:
As always, the first thing is starting with sauce - all spices and spices connect with oil in a separate small capacity. Let us last - lay aside.
My vegetables and cut the medium slices. Bow and Bulgarian peppers stripes. If you use cabbage, also stripes.
Caution with cheese (fetax), it can be too soft and tender, divide on the same squares.
Now we collect all together (special attention: do not mix it!). We make separate portions, watering the infused sauce. If desired, decorate the greens (with a mint of a special fragrance). Call guest!
Best refueling (sauce) for Greek salad
Have you ever met any salad without sauce? Refill must be! Dry dish is not the best option!
Classic refueling recipe for Greek salad is that ordinary products are used for Greeks (required):
- impeccable olive oil - 100 ml.,
- lemon juice - tablespoon,
- dry crushed fragrant herbs oregano,
- ground pepper and salt to taste.
Cooking:
Take a mid-size bowl (a wide glass is suitable). We pour oil and lemon juice. Add herbs and spices. Mix thoroughly, until the salt dissolution. We leave to "go" for 10-20 minutes. In general, at the time while you are preparing the basis.
Secrets of the best sauce:
- In order to appear a sweet taste, instead of lemon, an apple vinegar should be used in a sauer with sugar (can be cane).
- If adding smoking garlic - the dish will acquire islant taste and spicy flavor.
- By adding a melted honey and soy sauce - Greek salad becomes sweet and salty and unique.
- For lovers of thick refueling to the recipe, yogurt or mayonnaise add.
- And do not forget about the freshness of the products.
"There is no taste and color - no comrades," so you can always smit and prepare your special sauce.
Video Cooking Refueling:
Video: Greek salad simple classic preparation recipe and its delicious refueling
As you can see, my dear gourmets, lovers of delicious, new and unusual, there is nothing complicated and not possible in cooking. This science requires one - bright fantasy and correctness of alternation.
And today's masterpiece: Salad "Greek" classic and plus 5 excellent step-by-step recipes, proved our exact and right direction - "prepare delicious and even tastier"! To new meetings.
Traditional Greek cuisine is a very lively and lightweight, full freshness and Mediterranean flavors. Its roots include the separation of meals with friends, mandatory family dinners and not intense, simple manner. All this can be felt in the real pearl of Greek cuisine, her peculiar business card - Greek salad. Greek preferences of fresh products that are flourishing in the dry climate of the Greek Islands with "340 Suns" per year is fully incarnated in the village salad, in Greek of the Holyatiki, which is in the first place in popularity in Mediterranean restaurants. And how else?
Juicy sweet tomatoes, chubby seductive olives, lemons, wild greens, shiny zucchini and a variety of peppers, and, of course, the best vegetable oil in the world - olive. Separately, in the priorities of the real Greeks of cheese: various grades of cheese, soft unscrewed cheese like ricotta, and, of course, salted feta - sheep or goat cheese, used in a variety of local salads. Unusual flavors are also achieved by the use of rosemary, parsley, coriander, basilica, oregano and mint.
The Greek Salad itself has many recipes that have appropriated many countries in the world, but several components are unchanged - cucumbers, tomatoes, peppers and cheese, which are cut by large pieces. Among other things, it is also a very useful salad. If we consider its composition from the point of view of medicine, then you can write a whole dissertation about the benefits and influence of it on health. It is sufficient to note that the mandatory elements are green salad and olive oil contain a large amount of folic acid, which contributes to the production of happiness - endorphins in the body of hormones. So, we prepare the Greek salad today, and the wonderful mood is provided to us.
Greek salad - Product preparation
The most important thing is that the products are fresh. And not just fresh, but very fresh, perfectly - just torn from the garden. In winter, the garden replaces the greenhouse. This Greek salad refills only the best olive oil. In some salads, cheese does not cut into pieces, and is served by a large piece in the center of the portion salad bowl, watering refueling.
Greek salad - the best recipes
Recipe 1: Classic Greek Salad
In the classic salad recipe, combinations of vegetables and seasonings are very skillfully used. In this case, we choose oregano and ground pepper. You tried this salad many times, but still do not know how it is preparing? Then this recipe specifically for you!
Ingredients: Cucumbers (3 pieces), tomatoes (3 pcs), feta cheese (200 gr), red meaty pepper, red large bulb, olives (1 bank), dry oregano, ground pepper, salt.
Cooking method
Washing cucumbers, cut tomatoes on large slices, pepper cut on long strips pepper. Red bulb is cut by rings. Also rings cut the olives, we leave only a few whole things for decoration. In a beautiful transparent salad bowl, lay the vegetables with layers, lay the fine cubes of cheese, do not mix. Whole olives will look perfectly on top of the salad, we water all with olive oil, sprinkle with lemon juice - and on the table! Solim Lastly, so that the vegetables are not lost when the juice is premature. Feta cheese is salty in itself, so be careful with the addition of salt.
Recipe 2: Greek salad in the pita
Have you started a light buffet? Salad in the pita - what helps to feel easily and freely, even moving around the room. Just wrap the salad prepared in a special way into small pieces of pita, and the original snack is ready.
Ingredients: Lavash Slim (2 pcs), Garlic Young (2 teeth), Oils without bones (200 gr), Olive oil (50 ml), Cucumbers Small (4 pcs), Feta Cheese (200 g), Pepper Bulgarian, Tomatoes (4 PC), lettuce salad, lemon juice.
Cooking method
Cut ingredients. Tomatoes and cucumbers cut into cubes, garlic clean and grind, olives cut into half. Feta is cut by cubes, and the salad is best rummaged by hand, pre-flushing and having hated.
In a separate bowl, mix the fill - olive oil, garlic, salt, pepper, lemon juice. We lay out tomatoes, olives, cucumbers and salad. Gently, but mix thoroughly.
Lavash divide on 4 parts. We declare and put several spoons of lettuce for each part, we turn into the tube. Beautiful snack, comfortable and tasty. Eat rather to lavash not begging.
Recipe 3: Original Greek Chicken Salad
In most recipes, the Greek salad is a slight snack from fresh vegetables, perfectly perceived by the body, and an additional dish service. Let's try to "drag" it with the addition of meat, praised with onions. In the rest of the ingredients, it remains unchanged, except that the structure will be somewhat different - the salad will form layers. Without a doubt, this salad will appreciate Men - Myathers, who love to eat any meat ... Meat. By nutrition, he will not give way to his beloved all "Olivier", but is much more interesting.
Ingredients: Chicken minced (300-400 grams), tomatoes (4 pcs), onions (1 pcs), Poker Marinated (3 pcs), black olives without seeds, sour cream 150 gr, yogurt (200 gr), cucumber, dill, garlic, pepper .
Cooking method
Froach mince with the addition of garlic. In order to feel your involvement in Greece, we use the national seasoning. Enjoying minced meat and lay out in a salad bowl - the first layer is ready. Onions, chopped by rings, mix with a small amount of marinade from pepper and salt - it will be our second layer. A sharp pickled pepper is followed, which is cut by cubes and laid out onion. Next are the chopped fine tomatoes. It is important not to overload our salad, so we remove from tomatoes seeds to remove the excessive juice. Cut olives and lay them on top to tomatoes. We water the sauce: mix yogurt with sour cream and add greens and cucumber. We decorate the salad with multi-colored vegetables and olives and put in the refrigerator to be soaked. It is a very beautiful and nutritious salad, they can almost completely dine. You will be surprised how the chicken is harmonized with olives and vegetables.
Recipe 4: Greek beet salad - the basis of the Mediterranean diet
The National Greek Love to the villages is accompanied by an abundance of salads on the table. Moreover, mayonnaise or any other heavy salads, Greek hostesses prefer light vegetables, natural, useful and fast in preparation. Such, such as, for example, this simple beet salad, the basis of the right mediterranean diet.
Ingredients: Beets, necessarily together with the tops (1 kilogram), lemon juice, olive oil, salt.
Cooking method
We cut off the tops, cook the beets on the fire, without cleaning. 5 minutes before the end of the cooking in the saucepan, we put the tops in the course of everything - and cuttings, and leaves. We merge the water, cut a large top of the top and put into a shallow dish. Top of laying beets in the form of fractions or circles. Oil and vinegar is whipped with a salt, vegetables flooded with refueling. Eat and lose weight!
Elmenus.com.Traditional Greek salad make it easy. The main rule is to use only fresh and high-quality products.
Ingredients
- 2-3 tomatoes;
- 1 Cucumber;
- 1 small red bulb;
- several tablespoons of extra-grade olive oil (Extra Virgin);
- 6-8 Kalamata Olives;
- 100 g of feta cheese;
- salt to taste;
- 1-2 teaspoon dried oregano.
Cooking
All ingredients must be large. Small cubes, maybe look aesthetically, but remove the type of salad from the original.
alive.com. The raisin of this salad is beet spaghetti.
Ingredients
- 2 Large beds;
- 3 tablespoons of olive oil;
- 1 teaspoon of the tremble lemon zest;
- 2 teaspoons of lemon juice;
- 1 garlic clove;
- 2 teaspoons of dried oregano;
- ½ teaspoon;
- salt to taste;
- 1 small red bulb;
- 1 small cucumber;
- 1 Yellow Bulgarian Pepper;
- handful of Olives;
- 60 g cheese feta;
- several twigs of mint.
Cooking
Clean the coat and cut the thin spiral with a vegetable cutter. Send the resulting spaghetti 1 spoonful oil and mix. Stop baking sheet parchment, spread the cooler on it and put the oven for 5-10 minutes in heated to 200 ° C. The coarse must soften, but it remains slightly crisp.
Meanwhile, mix the zest and lemon juice, the remaining oil, chopped garlic, oregano, mustard salt and pepper. Lay out the bed in a bowl, add to her cut onions and refueling rings. Mix and lay out on the serving dish.
Placing cucumber and pepper cubes on top, olives and small pieces of feta. Spring salad with mint leaves and ham black pepper.
4. Canape "Greek Salad" with pickled feta
Completely other supply of salad in case of a buffet or a large party.
Ingredients
- 4-5 tablespoons of olive oil;
- 1 tablespoon of lemon juice;
- several twigs of dill;
- several twigs of parsley;
- salt to taste;
- ground black pepper - to taste;
- chopping red ground pepper;
- 200-300 g cheese feta;
- cherry tomato handy;
- 1 Cucumber;
- handful of Kalamata Olives.
Cooking
Mix the oil, lemon juice, chopped greens and spices. Cut the feta with large cubes, lay out in the marinade, mix and leave for 15 minutes.
Cut tomatoes in half, and cucumbers cut into thick semicircular slices. Squeeze on each skeleton to half tomato, cucumber, olive and cheese cube.
Marthastewart.com. Non-standard execution for experimentants.
Ingredients
- 150 g of canned or boiled;
- 2 tablespoons of lemon juice;
- 3 ½ tablespoons of olive oil;
- ¼ beam parsley;
- ½ small red bulbs;
- salt to taste;
- ground black pepper - to taste;
- 80 g cheese feta;
- 8 bread slices;
- 1 Cucumber;
- 1 Tomato.
Cooking
Grind the chopper with a blender, add 1 spoon of lemon juice and oil, as well as chopped parsley. Cut onions with thin half rings, add to it the remaining lemon juice, ½ tablespoon of oil, salt and pepper and mix. In a separate container, break the feta with 1 spoon of olive oil.
Squeeze the laid paste on 4 bread slice. At the top, put cucumbers and tomatoes, sliced \u200b\u200bwith thin slices, as well as onions. On the rest of the bread slices, smear the feta and cover the sandwiches.
Greek salad is one of the best ways to prepare fresh vegetables. It turns out an easy, fragrant, but not a banal. This salad is distinguished among all other species by the presence of very tasty and thoughtful refills. You can also change the number and type of addition ingredients.
Here are the most detailed step-by-step recipes for classic Greek salads with the best refills.
Greek Salad - General Preparation Principles
Vegetables for Greek salad It is important to choose ripe, juicy, but not overripe. There should be no large seeds in cucumbers. If they have a thick skin and replace with another vegetable there is no possibility, then the peel is cleared. Tomatoes are needed red, but not soft, otherwise they will quickly lose the form. Pepper is better to use color than green. Vegetables cannot be chopped and refueling in advance. Greek salad is better to prepare before consumption. An hour later, he will lose an attractive and fresh look, vegetables will float.
What products are used:
Vegetables (cucumbers, peppers, tomatoes, salad bow);
Olives;
Chees Feta;
Crackers.
Feta cheese is not always in stores, but it can be replaced by cheese or other similar brine species. Diversify the classic Greek salad can goas cheese, which is often found in the bazaars.
The main ingredient of refueling is very often olive oil and it is very important that the Extra Virgin mark stood on the bottle. Only a quality product will give a salad that special taste. But often there are options for yogurt-based refueling, there is a step-by-step recipe and such a Greek salad.
Salad "Greek": a classic step-by-step recipe with olive refueling
In the classic step-by-step recipe for Greek salad, a traditional oil refilling with lemon juice is used. It perfectly complements the taste of vegetables, gives a wonderful aroma and spicy acid.
Ingredients
Two large cucumbers;
One ripe pepper;
One salad bulb;
100 g feta;
20 large black olives;
Half of lemon;
A pair of chips of Orego (in the People of Oregan);
3 tbsp. l. oils;
Two tomatoes.
Cooking
1. Rinse all vegetables, wipe dry. Cucumbers have cut the tips, cut first in half, then again and across quite large pieces. We make bars 1.5-2 centimeters. It turns out a paler, you do not need to grind. I spend in a bowl.
2. Cut the tomatoes in half, remove the place of fastening with the fruit. We cut once again in half, then every quarter across. It turns out large pieces. We choose dense vegetables so that the form remains beautiful, tomatoes do not swing in the process of stirring.
3. Peppers cut first in half. We choose a middle with seeds, then cut along and shining across straw, but not quite thin. We spend the main vegetables.
4. Clean the salad bulb. Cut with thin rings. We disassemble the layers so that the vegetable is evenly distributed in the salad.
5. From lemon squeeze juice. On this number of vegetables will need approximately a half spoons. But the refueling need to be compared with the taste of tomatoes. If they are sour, then you can pour less.
6. We combine olive oil with lemon juice, beat up to uniformity, add oregano.
7. Vegetables are pepper, slightly sprinkle with salt and pour the refueling. Gently stir the salad. Usually for this use two spoons or blades. With their help, gently raise products from the bottom of the bowl and turn over.
8. The mixed salad can be postponed into a beautiful dish or immediately decompose by portions.
9. Feta cheese is cut into neat cubes, you can not do it very much, and lay out from above in chaotic order.
10. Maslins take no bones. They can be put in a salad entirely or cut in half. But in the second case, cut only along. Lay out between the feta cubes.
11. Greek salad on the classic recipe is not decorated with greens, but it will not be too much. If necessary, we are complementing the dill branch, parsley or lay out all the vegetables on top of the sheet salad.
Salad "Greek": a classic step-by-step recipe with spicy refueling
Recipe with cherry tomatoes. If they are not, we replace conventional tomatoes, we calculate the approximate amount, depending on the size. In this step-by-step recipe, classical Greek salad uses an incredibly tasty and fragrant refueling. For her preparation, the sharp mustard is used. If the sauce is not diverse enough, then at will increase the amount.
Ingredients
25 olives;
Two cucumbers;
Dozen cherry;
Half of the bulbs;
Salad leaves Romain;
100 g of brine cheese.
For refueling:
Pair of oil spoons;
Spoon soy. sauce;
One spoon app. vinegar;
0.3 Spoons of mustard (acute);
A little oregano;
Five grams of honey.
Cooking
1. This salad will be laid out on a dish covered with green salad leaves. It can be replaced by Iceberg, often use the Beijing cabbage, removing hard veins. We prepare the dish, lay the leaves. If you like their taste, you can cut and fall asleep as the first layer, it will be more convenient.
2. Preparing refueling. We mix apple vinegar, which can be replaced with lemon, with honey and mustard, thoroughly rub, add oregano, salt and all other ingredients on the list above. It is best to beat the refueling well, you can use a blender. We assume aside, let the sauce be breath.
3. We wash and wipe dry vegetables. Cut the cucumber with large pieces. If the skin is fat, it is better to immediately remove it. It is convenient to use vegetable knife for this. Sometimes they remove not the whole skirt, but make stripes, alternating white flesh with green leather. It turns out very beautiful and unusual pieces. The prepared cucumber is shifted on the prepared lettuce leaves.
4. Cherry tomatoes cut by quarters or halves, as it is more like. If ordinary tomatoes are used, we cut with neat pieces. Lay out over cucumbers.
5. Now we take the bulb, cut off a half, we do not need the second part. Cut half rings, deal with your hands, sprinkle tomatoes Cherry from above. Sometimes onions are laid under them, that is, on the cucumbers. This is not fundamentally.
6. Now we take for cheese. It is always cut with neat cubes, lay on vegetables.
7. Olives cut the halves, put between pieces of cheese or just carelessly sprinkle.
8. In principle, the salad is ready. It remains only to sprinkle it prepared earlier sauce, which has already managed to stand. But sometimes refueling is served in a separate sauce. This is convenient because it is possible to adjust its own amount and sharpness of salad.
Salad "Greek": a classic step-by-step recipe with crackers and yogurt
A variant of amazing refueling for the most tasty filling. In a step-by-step recipe for classical Greek salad, crackers are used. In no case do not take ready-made products from bags, just cook yourself.
Ingredients
Four tomatoes;
Three cucumbers;
Two peppers;
One head of a salad bowl;
Half of the baton;
160 grams of brine cheese;
100 g Maslin;
2 beam salad.
Yoghurt refueling:
100 g of thick Greek yogurt;
0.3 Spoons of mustard;
Spoon of lemon juice;
Oil spoon;
One slicker garlic;
0.3 h. L. dried oregano;
Salt and soy sauce to taste.
Cooking
1. Start salad better with crackers so that they manage to cool. It is advisable to use yesterday or challenge Baton, that is, a little worn. We take a good knife and cut it with slices, then with small cubes. We lay out on a baking sheet, we ship in the oven and cook to ruddy color.
2. Remove crackers, cool.
3. Now let's make a refueling so that it is blown away. For sauce, it is best to use thick yogurt, fat content arbitrary. We lay it out in a bowl, add chopped garlic, lemon juice, pour a little dry oregano. You can take fresh crushed greens, then you need 2-3 twigs. We put the mustard, you can pour some soy sauce or salt. Try up to uniformity, we assume the refueling, let them be imagined.
4. We are engaged in vegetables. We cut the cucumbers along the 6 parts, then cut the pieces across, we make bars of 1.5-2 centimeters.
5. Put the lettuce of lettuce and pour cucumbers on them.
6. Now we cut tomatoes, lay out over cucumbers. No small pieces do. It is possible to replace cherry tomatoes cut in half.
7. Lukovitsa cut the semirings, sprinkle vegetables.
8. Cut the cheese with cubes, olives in half, add crackers to them, stirred together and we all send it on a dish with cucumbers and tomatoes. In general, you can mix all the products with each other and shifted on the sheets of salad, but the crucks from fresh vegetables quickly soften and then do not crunch.
9. Before feeding, we water the Greek salad with fragrant refueling based on yogurt or offer it separately. This option is convenient if the snack needs to stand a little time. Without refueling, it will not flow, the attractive look will preserve longer.
No sweet salad bow? You can cut the usual brand onion head, shipping in a colander and quivery. Another wonderful option is to pickle onions. It turns out just chic! You need to cut a vegetable, pour acidified with vinegar water, leave half an hour. To mitigate taste, some vegetable oil, a pinch of sugar, add to the marinade.
Very often, meat products are added to Greek salads. Their choice will be directly dependent on the taste of cheese. If it is salty, bright, it is better to take a fresh boiled chicken or turkey. If the fresh and tasteless cheese, then beef or pork will help to improve the dish.
Lovers of salads with bright tastes can add some pickled or salted mushrooms. They will complement fresh vegetables, will give their own fragrance.
